Vegetarian & Gluten Free "Clam" Chowder

2 T. olive oil

1/2 c. white onion chopped

1/2 c. celery chopped

1/4 c. carrot chopped

2 c. red potato cut into chunks

2 c. chopped oyster mushrooms (these are your clams)

Sea salt

cracked black pepper

2 t. garlic or garlic powder/salt

1 T. parsley

4 cups vegetable stock (I like mushroom flavored broth from the oriental market)

1/4 c. corn starch

1 1/2 c. milk, or milk alternative (becomes vegan if you use milk alternative)

Saute your veggies in the olive oil until the onions are translucent.  Add your seasoning and cover with the broth.  Simmer for about 15 minutes covered, or until the potatoes are tender.  Add parsley and mix your cornstarch with your milk and slowly add to the boiling mixture until thickened.  You may want to add more or less thickener, depending on how thick you like your soup.  Check your seasonings, you may want to add extra stock, salt or pepper.